NUTRITION

SERVINGS

INGREDIENTS

0.5 cup Egg whites

0.5 cup Nonfat Greek yogurt

0.25 cup Part-skim ricotta cheese

0.5 scoop Vanilla whey protein powder

0.25 cup Oat flour

0.5 cup Fresh blueberries

1 tbsp Pure maple syrup

1 tsp Ghee

0.5 tsp Vanilla extract

0.25 tsp Baking powder

1 tsp Lemon zest

PREPARATION

• 1

  In a large bowl, whisk together the egg whites, Greek yogurt, ricotta cheese, vanilla extract, and lemon zest until well combined and smooth.

• 2

  Stir in the oat flour, vanilla protein powder, and baking powder until just incorporated, ensuring you do not overmix the batter.

• 3

  Heat a large non-stick skillet over medium-low heat and add the ghee, swirling to coat the pan evenly.

• 4

  Ladle the batter into the skillet to form four pancakes, then gently press the fresh blueberries into the top of each pancake.

• 5

  Cook for 3 to 4 minutes until small bubbles appear on the surface, then carefully flip and cook for an additional 2 minutes until golden brown.

• 6

  Transfer the pancakes to a plate and serve immediately with a drizzle of pure maple syrup.